First stop; the Middle East, where the basic turkey burger gets spiced with cinnamon, cumin and more, and served with a cooling apple yogurt sauce. Next up - a trip to Hollywood with Bobby's Chicken Cobb Burger, plus a tuna burger served Mediterranean style with a Tapanade Aioli.
(Episode: GL0802H)

Join Bobby and his 10-year-old friend Allegra as they take on take-outJoin Bobby and his 10-year old friend Allegra as they take on take-out food! Fragrant Chinese 5 spice powder spices up grilled lamb tenderloin, served over soba noodles, and Bobby shares great tips for Asian sauces, including one for his Spicy Hoisin Glazed Eggplant. food!
(Episode: GL0804H)

Set a beautiful table outdoors, and get ready for a bit of style with Bobby s elegant approach for an evening meal. A sophisticated but simple Grilled Tilapia sauced with lemon butter and capers is served alongside orzo. And basic asparagus gets dressed up with a green peppercorn vinaigrette.

Bobby stuffs portobellos with grilled sausage, spinach and smoky mozzarella - the perfect way to start a meal, or to serve as an entrée along with hearty salad. The distinctive flavor of the shiitake vinaigrette punches up grilled chicken, and Bobby creates an earthy mushroom pesto and fontina grilled pizza that you will crave!
(Episode: GL0807H)

Kick it off with Grilled Stuffed Jalapenos served with a grilled red pepper sauce, and of course continue with wings, Flay style glazed with red hot sauce and honey and a blue cheese dipping sauce. Burgers become mini sliders with chile twist when topped with chipotle mayo, and vinegar and salt hit grilled potato chips for the classic British touch.

First stop, Texas, for the best BBQ sauce and coleslaw. Continue south of the border for a nacho dog, with a bun bursting with tomato-chipotle salsa, guacamole and some crushed tortilla chips.
(Episode: GL0809H)

Bobby puts his spin on this NYC Italian street fair fare. He starts with a grilled seafood salad, bursting with sweet shrimp, squid and scallops and tosses it together with a brightly flavored marinade. Classic Italian peppers are roasted for bruschetta, and Bobby stuffs and rolls a garlic, breadcrumb and cheese beef braciole for a standout main course.
(Episode: GL0810H)

Creamy grits get grilled for a crisp crust and topped with a corn and green chile relish. Roll up your sleeves for aromatic and spicy Peel and Eat BBQ Shrimp, and quench your thirst with a smart and tart Bourbon-Cherry Slushie.
(Episode: GL0811H)

Learn a technique for slicing garlic to create chips to top chile spiked grilled shrimp. And Bobby's take on tapas continues with grilled potatoes tossed with a creamy and spicy tomato aioli, served alongside a spice rubbed rib eye, that sizzles with his sherry vinegar steak sauce.
(Episode: GL0812H)

Grilled chicken is drizzled with a rich roasted garlic and oregano vinaigrette, and Bobby shares his favorite way to prepare radicchio--on the grill of course. Eggplant gets an Italian touch when grilled and topped with creamy ricotta and tomato-basil relish.
(Episode: GL0813H)